Great Tips from Reba McEntire plus a Healthy Recipe

By Alex Baran, Project Weight Loss Staff Writer
November 12, 2009

Reba McEntire gave her vote to Taylor Swift for “Entertainer of the Year” award, who was also nominated for Album and Female Vocalist of the Year, along with “Best Music Video” with the “Love Story.” I guess talented and beautiful women reinforce each other. Reba McEntire is one of them - beautiful, successful, and slim - what’s her secret?

Reba McEntire gave her voted to Taylor Swift for “Entertainer of the Year,” who was also nominated for Album and Female Vocalist of the Year, along with “Best Music Video” with “Love Story.” I guess talented and beautiful women reinforce each other. Reba McEntire is one of them - beautiful, successful, and slim - what’s her secret?

According to Just Jared Jr., Reba McEntire said referring to Taylor: “I will say I did vote for her. The obvious is that she is a female and I do tend to support my female friends and artists in the business, but also because I think she is the one who’s done the most this year - television, touring. She is an extraordinary person and I think she highly deserves it.”

Besides the talented people from her branch, Reba also knows what’s healthy for dinner: “We’ve perfected grilled tuna and swordfish too. Put that with steamed vegetables and rice and you’ve got a well-balanced, low-fat dinner.”

Reba knows what’s good, so here is a low-fat recipe that you can try for dinner: Teriyaki Grilled Tuna Steaks.

Ingredients

3 tablespoons of brown sugar;

3 tablespoons of olive oil;

2 tablespoons of white wine vinegar;

2 tablespoons of chicken broth or sherry wine;

2 tablespoons of unsweetened pineapple juice;

1 teaspoon of ground ginger;

1/8 teaspoon of black pepper;

1/4 cup of soy sauce;

3 minced garlic cloves;

4 tuna steaks.

Instructions

In a bowl, combine the soy sauce, brown sugar, olive oil, white wine vinegar, sherry wine, pineapple juice, ground ginger, black pepper, and minced garlic cloves, mixing them well; remove 1/3 cup of the mixture for basting, cover, and refrigerate. Put the remaining mixture into a large zip lock bag and add the tuna. Seal it and put it to fridge for at least 1 hour after you turn tuna to coat steaks.

Next coat the grill rack with nonstick cooking spray. Drain the steaks; you can throw away the marinade. Over medium heat, grill the tuna (uncovered) for 5-6 minutes, until the fish flakes easily with a fork on both sides, basting frequently with reserved marinade.

This recipe takes about 2 hours to cook it, but you can make 4 delicious servings; it is an easy, wonderful, and tasty way to prepare the fish steaks on the grill.

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